RAW MILK RECIPE CONTEST!

The Journal of Living Food and Healing is looking for a few raw milk recipes for the upcoming Raw Milk issue of the Living Food bulletin. These can also be cooked recipes like vanilla pudding or custard–or recipes that contain fresh milk as a predominant ingredient, such as clean home-made raw milk baby formula. Recipes that use yogurt or raw cheese of course also qualify.

Submit your favorite recipe (or link to it) with or without a picture (limit 2)! The contest continues through New Year’s Eve. Winners (there will be 3) receive all three Living Food bulletins (valued at $30) and get their recipe published in the paper bulletin. Winners will be determined and announced on New Year’s Day.

FREE sample bulletins on Ferments and Sugars can be seen here http://livingfood.us/ along with some other eBooks in our iShop.

You can also post a link or email your recipe to annie@livingfood.us in case you have a picture that goes with it.

51 responses to “RAW MILK RECIPE CONTEST!”

There are several ways to make yogurt. The idea is to gently heat the milk, add the culture and allow it to sit in a warm place for 8-10 hours or more. The milk shouldn’t be heated above 113 degrees or you start killing off the good bacteria—the very purpose of making your own yogurt. For this reason, avoid the crockpot method. A warm place for the yogurt to sit can be your oven with only the light on, a dehydrator; some use their kitchen counter on a very hot day. In the interest of consistency, I use a picnic cooler filled with water at about 90-100 degrees. The water should reach just under the necks of the jars.

You’ll need:

Double boiler (I use a large skillet with a dutch oven sitting atop!)
Candy thermometer
Funnel
2 quart-sized mason jars with lids (any lid is fine; I use plastic ones)
Small bowl
Ladle

A little less than 2 quarts milk
2 Tablespoons yogurt from previous batch OR a good quality plain yogurt

Heat the milk slowly in double boiler. Meanwhile fill your cooler with the warm water. The easy way to get the temperature right is to hold the candy thermometer under the running tap water. Keep it running as you fill the cooler using a quart sized measure; you’ll need about 11 quarts of water.

Put the 2 tablespoons yogurt in the small bowl and set aside.

Stirring the milk occasionally, take it off heat when it reaches about 110, as it may climb up a bit. Ladle a small amount of the heated milk into the yogurt to temper it. Stir well. Keep adding small amounts, stirring after each until it’s quite warm. Then add to the big pan of milk stirring thoroughly.

Place the funnel over a mason jar and pour the mixture filling the jar up to the threads. Repeat with the other jar. Place the lids on the jars and put them in the cooler. Adjust your water depth if necessary. I use a cup with a spout to add or remove a little.

Close the cooler. I like to put some folded blankets or tablecloths on top to help keep in the heat.

That’s it! Don’t be picky about the time: 8 hours, 10 hours, 15 hours—the yogurt will be fine. I make it in the afternoon and refrigerate it in the morning.

Once cooled, stir it to mix in some of the butterfat that rises to the top. If you find the yogurt too thin for your taste, strain it using a coffee filter (or cheesecloth) in a strainer over a bowl. I love to do this since it yields wonderful whey for lacto-fermented foods! (See Bulletin #1) You can strain this for several hours at room temperature, but do not stir it while it’s straining! Also, you can cover this while straining and refrigerate it overnight—you’ll get the very best cream cheese you’ve ever had. This cream cheese remains a spreadable consistency right from the fridge.

Every morning for the past 6 months, I have a bowl of yogurt for breakfast. Annie tops it with roasted nuts (I like almonds, pecans or walnuts), a little maple syrup or raw honey, and wild berries from our yard (black or red raspberries or blackberries). Variations also include blueberries, home-made granola (with seeds) or coconut flakes. My breakfast always includes a whole apple in segments to dip in fresh ground peanut butter. I never tire of it.

Beat the eggs in a bowl until light and fluffy, about 1-2 minutes. Whisk in the sugar a little bit at a time, and continue whisking until completely blended – about 2 minutes. Pour in the cream, milk and vanilla and whisk to blend thoroughly.

Put the mixture into an ice cream maker and freeze the ice cream according to the manufacturer’s instructions. This makes about 1 quart.

This is wonderful to eat alone, or with toppings or on warm homemade apple pie! Enjoy!

I avoid overheating the raw milk by heating the cacao powder and a little milk or water in a pan until the cocoa melts, then add the milk and just heat it to comfortably warm temperature. I do the same thing when I make Rooibos tea – a heat little water to boiling, add the tea bag and cover, let brew for 3 minutes, and half a cup or more of raw milk, and continue heating until just warm. Pour into your cup, squeezing all the goodness out of the teabag. I add a bit of honey and coconut oil, and cream if I have it. Very soothing before bed!http://www.teamuse.com/article_040501.html

In a bowl beat the egg yolks with the 1 cup of sugar until thick. In another bowl beat the egg whites with ½ cup of sugar until stiff. In a third bowl beat the cream with ¼ cup sugar until thick, then add vanilla syrup. Add the yolks to cream and beat, fold in the egg whites, and add the milk, Brandy, vanilla extract, and a pinch of nutmeg, if desired. Chill in freezer before serving.
Serve eggnog in a large punch bowl.

To make eggnog ice-cream, simply pour mixture (w/o Brandy) into ice-cream maker. Use ice-cream maker as directed by manufacturer.

Want to learn how to make Mozzarella Cheese? From a 12 yr old? Our daughter is the cheese-maker in the family. She made 1 hr Mozz. cheese for her local science fair. Nobody batted an eye when she told them it was made from raw goat milk.

Great pictures and directions. It is encouraging to see young people experiementing with food. I have to say that I do not use the microwave when making mozzarella. I simply don’t think it is adventageous to me or the food.

Method
Heat a heavy bottomed saucepan or frypan to medium high, and add the butter and flour together. Stir to form a paste, and let it bubble for a minute or two. This cooks the floury taste out of the flour, but don’t let it burn.
Add a small amount of milk, and start furiously stirring with a wooden spoon! The milk will get incorporated into the mixture very quickly and become very thick, so you need to stir quickly to get out all the lumps.
Add a bit more milk and repeat.
After a while you will be able to add more milk at a time. Continue stirring constantly.
Once all the milk has been incorporated, you can add seasonings and spices to your liking, or some organic raw cheese for a cheese sauce.
Yum!

This recipe is modified from a Jamie Oliver recipe…
1x 1.5kg / 3 1/2 lb organic chicken
sea salt and freshly ground pepper
115g / 4oz grass fed butter
olive oil for browning
1/2 a cinnamon stick
1 handful fresh organic sage leaves
zest of 2 organic unwaxed lemons
10 cloves organic garlic (skin left on)
565ml / 1 pint of raw milk
Preheat oven to 190C / 375F and find a snug fitting pot for the chicken. Season with salt and pepper all over, and fry in the butter and a little olive oil. Turn the chicken to get an even golden colour all over. Remove from the heat and put the chicken on a plate. Pour off the butter and oil from the pan so that you are left with the sticky goodness at the bottom of the pan. Put the chicken into the pot with all the other ingredients and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will split the milk.
To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of the juice and the little milk curds. Serve with wilted spinach or greens and some mashed potatoes.
*If you are using heritage breed or pasture raised chicken then you should reduce the heat and increase the cooking time accordingly.

I’m confused by the chicken recipe. Is the chicken browned in the “snug fitting pot” or a separate “pan”? I’m guessing pot and pan are the same utensil. Why pour off the butter, which is full of goodness? At least put it in the mashed potatoes. Removing butter is not the best way to lose weight, if that is the objective. With quality fat in the meal, you are satisfied with less food – less likely to overeat.
What happens to the unpeeled garlic? Do the skins slip off easily to eat them, which I presume you do?

Cook bacon until crisp. Remove bacon and set aside. In drippings, saute onions, carrots, celery and thyme for 3 min. Add potatoes and clam juice. Simmer, stirring occasionally until potatoes are done. In the meantime, melt butter in a separate saucepan. Whisk in flour and cook 1-2 minutes. Ladle in some of the liquid from cooking vegetables and pour in milk, stirring constantly until thickened. Add to cooked vegetables and thin down with more bottled clam juice to desired consistency. Serve with bacon sprinkled on top.

here is a family favorite for the holiday season:
Persimmon Pudding
8 servings Preheat oven to 325˚
This recipe is an adaptation of a Persimmon Pudding recipe from my Great-aunt Agnes. I grew up in Illinois where we collected wild native persimmons after the first frost in the fall. We pulped the persimmons through a colander or food mill and made persimmon pudding for Thanksgiving and Christmas. Extra pulp was frozen for making puddings through the winter. The astringent Japanese fruits (Hachiya) we get here in California have a similar flavor, are almost seedless and are lots juicier. (I use more flour in this adapted recipe.) The Hachiya persimmons must be jelly-ripe for use in persimmon pudding.
The major adaptation for this recipe is the soaking for 12-24 hours of the flour. I take the 1 ½ cups of flour and mix it with 1 ½ cups of filmjolk (or yogurt or buttermilk) the day before I wish to make the pudding and leave it in a warm place to soak. (You could also try sprouting whole wheat or spelt berries, dehydrating them and then grinding the flour. In that case, you would increase the rich milk or cream to 2 ½ cups.)
Put persimmons through a colander or remove seeds and puree the persimmons in a blender. You will need about 2 cups of persimmon pulp.
Beat in:
3 eggs
½ cup Rapadura or Succanat sugar
½ cup maple syrup
1 ½ cups flour + 1 ½ cups filmjolk (or yogurt or buttermilk) – soaked 12-24 hours
1 teaspoon baking soda
1 teaspoon Celtic sea salt
½ cup melted butter
1 cup rich milk or cream
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon freshly grated nutmeg
1 cupful of raisins and/or Crispy nuts (pecans or walnuts) – see Nourishing Traditions, p.513 – optional

Bake the pudding in a greased Pyrex bowl or 9×9-inch baking dish. Bake until an inserted knife comes out clean – about 1 hour. Serve warm or cool with whipped cream or plain thick, heavy cream.

Note: Aunt Agnes used to stir the pudding frequently during the baking process and she baked it for up to 2 or 3 hours. This produced a darker, more “candied” pudding. You can try it this way, if you like.

Separate the egg yolks and place in the blender. Heat a serving spoon in very hot water and use it to scoop out a spoonful of honey and add to the blender. Blend until the honey is smooth. Add part of the milk and the vanilla. Blend briefly. Add cream, if using, zip the blender and then pour back and forth with the remainder of the milk to mix thoroughly.
Pour into glass and enjoy!

Note: Save your egg whites to make coconut macaroons, meringues (pages 556 and 582 of Nourishing Traditions) or to feed back to your chickens!

The Base:
Process the dates with the nuts. Press the mass into a mold. I used a plastic sour crème cup as a mold with the bottom cut out so that the bottom of the cup was the top. It makes it easy to pull of the cup when it is ready.
Process the cheese with honey and lemon oil until very creamy. Pour some on the mass in the cup. Stick some pecan on the side of the cup, or just throw in some, then pour some more cheese on it.
The yolk:
Just beat it with some raw honey for 10 minutes, and pour as much yolk as much you want, I did it all the way up to the edge of the cup.
Put it in the freezer for overnight. Then when you are ready to eat it, put your hands under running hot water for a bit, then with your warm hands wrap around the cup for a few seconds, so you can gently pull off the cup of the cake.
I made the pineapple version the same way, except that I added 2 tbsp pineapple to the cheese and then I processed them together. And instead of the pecan, I added pineapple pieces as a middle layer.
That’s it.

Hey what a great idea, I will be tweeting this post like crazy! Here is the link to one of my favorite raw milk recipes–Purple Cow Ice Cream made with freshly juiced concord grapes and raw milk/cream. Yummy, in fact to die for…

Now we are talking extra tasty and healthy, with the right ingredients! Please only use top quality raw milk and eggs from a farmer you know for this recipe for full nutritional benefits.

Purple cow was the name given to a favorite drink of yester-year: fresh raw milk and freshly pressed concord grape juice. We simply took this to the next level and made it into raw purple cow ice-cream!

This is probably the most forgiving and versatile recipe I use. After years of adjusting, this is our go-to recipe for pancakes and waffles.

Sour Milk Pancakes

2 cups soured raw milk or yogurt or kefir (any combination works, but if you use all yogurt, you may want to add just a little water to adjust consistency)
2 cups flour of your choices (we prefer whole grain spelt)

2 eggs, beaten
2 Tbsp butter, melted
2 Tbsp pure maple syrup

3 tsp baking powder
2 tsp baking soda

Combine sour milk and flour in a big bowl. Cover loosely and let sit on the counter. Flavor is best after about 24 hours of soaking, but you can let it sit longer or shorter with good results.

Add eggs, butter and syrup and beat until all combined. Add baking powder and baking soda. Let the mixture rest and rise (hopefully not over the top of the bowl!) while you heat your griddle or waffle iron to medium, or whatever usually works for pancakes on your stove.

The batter works great as plain pancakes, plain waffles, or my kids’ favorite, with fresh or frozen berries dropped on top of the uncooked side of batter before flipping. Don’t skimp on the butter and syrup. Mmmmmm….

Hay Girl (Gena) I stole your recipe to put here. But readers should go to the Girl Gone Domestic to get an eye full of good stuff — plus the picture. I am glad you specd brown rice pasta too.

This is by far one of the yummiest homemade macaroni & cheese recipes ever. I got the recipe off of a pasta box, back when I used to eat regular pasta, but on my quest in healthier eating, I have adapted it. Its super easy and quick, done in about 20 minutes, can’t beat that! The last batch I made, I used some of my dear friend Becca’s homemade cheese, the results were amazing.

Whisk by hand half the liquids with the other ingredients in the ice cream freezer bucket. Beat a bit till foamy (this step will give you a really nice creamy ice cream). Then put the the bucket in the freezer for 30 minutes. Whisk in the remaining milk & cream. Then proceed with freezing. My old electric freezer usually takes 30-35 minutes. You can add chocolate chips or fruit to your liking or just leave it plain vanilla and add your choice when serving. Enjoy!!

To make queso:
Heat milk to just before boiling…185-195 degrees. Turn off heat. Add vinegar, while stirring, until you see clear yellowish whey and white curds. Allow to sit, undisturbed, for 15 minutes, then hang until dry, about 15 minutes.

While cheese is hanging, whisk together eggs, garlic and herbs.

When cheese is dry but still hot, mix in butter and egg/herb blend. Using your hands, create 1 inch balls, then pat thin so that it looks like a pancake. Fry in additional butter and enjoy a low carb breakfast. You can also serve these over salad or with fresh heirloom tomatoes for a light lunch.

Makes several dozen, depending on the size of your cakes. (I like mine really thin, so they get crispy in the butter.)

Variation: replace herbs and garlic with berries, and drizzle cakes with raw local honey.

Melt chocolate with cream on low, stirring until smooth. Add butter and stir until creamy. Blend in egg yolks. Chill until firm. Take out and let sit for a few minutes and then take a teaspoonful of mixture and shape into a ball. Then gently dip in sea salt to add a few salt crystals on top, then roll into raw cacao powder. Place into mini-muffin or paper bonbon cups. Refrigerate or freeze.

In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat’s milk. When the bubbles have subsided, return it to the heat.

Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.

You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don’t allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.

If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it’s too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.

When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.

Our favorite ways to use raw milk (outside of just drinking a tall, cold glass full) are:
* tapioca pudding – recipe on the box of tapioca
* hot chocolate (but others have posted similar recipes)
* homemade macaroni and cheese (again, already posted)
and the following two recipes – both of which are also gluten-free.

Biblical Bosco*
12 oz cold raw milk
1 heaping tablespoon of local honey
Stir until thoroughly mixed. Drink and enjoy.
* Named after the Bible reference to “the land flowing with milk and hone” which are, incidentally, the only two foods whose only purpose is food.

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Information found in the Journal is meant for educational and informational purposes only, and to motivate you to make your own health care and dietary decisions based upon your own research and in partnership with your health care provider. It should not be relied upon to determine dietary changes, a medical diagnosis or courses of treatment.

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